Classic Pork Carnitas Tacos

Name: Classic Pork Carnitas Tacos
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 3 pound pork shoulder (boneless, cut into 2-inch chunks); 2 teaspoon kosher salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 1 yellow onion (large, roughly chopped); 6 clove garlic (smashed); 1 orange (quartered); 1 lime (quartered); 2 bay leaves; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 2 cup chicken broth; 2.5 cup water; 1 cup white rice (uncooked); 0.5 cup fresh cilantro (chopped and chopped, for garnish); 1 tablespoon fresh lime juice; 15 ounce black beans (rinsed, drained); 20 corn tortillas; 0.5 cup salsa (for serving); 2 limes (cut into wedges, for serving)

Slow-cooked pork shoulder braised until incredibly tender and flavorful, then shredded and crisped, served in warm corn tortillas with cilantro-lime rice, black beans, and fresh toppings.

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Servings: 5
Cuisine: Mexican
Difficulty: Medium
Cost: $4.72/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

3 pound pork shoulder (boneless, cut into 2-inch chunks)
2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
1 yellow onion (large, roughly chopped)
6 clove garlic (smashed)
1 orange (quartered)
1 lime (quartered)
2 bay leaves
1 tablespoon ground cumin
1 teaspoon dried oregano
2 cup chicken broth
2.5 cup water
1 cup white rice (uncooked)
0.5 cup fresh cilantro (chopped and chopped, for garnish)
1 tablespoon fresh lime juice
15 ounce black beans (rinsed, drained)
20 corn tortillas
0.5 cup salsa (for serving)
2 limes (cut into wedges, for serving)

Instructions

Season the pork shoulder chunks with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the pork chunks in batches on all sides, about 3-4 minutes per batch. Remove pork and set aside.
Add the roughly chopped yellow onion and smashed garlic to the pot. Sauté for 5 minutes until softened. Return the pork to the pot.
Add the quartered orange, quartered lime, bay leaves, ground cumin, dried oregano, chicken broth, and 1/2 cup water. Bring to a simmer.
Cover the pot tightly and either simmer on low heat on the stovetop for 3-4 hours, or transfer to a preheated oven at 325°F (160°C) for 3-4 hours, until the pork is fall-apart tender.
While pork cooks, prepare the cilantro-lime rice. In a medium saucepan, combine 1 cup uncooked white rice with 2 cups water and a pinch of kosher salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, then stir in 1/4 cup chopped fresh cilantro and 1 tablespoon fresh lime juice.
Once pork is cooked, remove it from the pot and shred it using two forks. Discard the orange, lime, and bay leaves. Skim excess fat from the cooking liquid.
For crispy carnitas, spread the shredded pork on a baking sheet. Broil for 5-7 minutes, watching carefully, until edges are caramelized and crispy. Drizzle with a little of the reserved cooking liquid to keep it moist.
Serve the crispy carnitas in warm corn tortillas with cilantro-lime rice, black beans, salsa, and additional fresh cilantro and lime wedges if desired.

Notes

You can prepare the carnitas a day in advance and reheat for quick assembly. The meat freezes well for future meals.

Nutrition (per serving)

Calories: 760
Protein: 52.8 g
Carbohydrates: 54.1 g
Fat: 37.5 g
Fiber: 7.5 g
Sodium: 980 mg
Saturated Fat: 12.5 g
Sugar: 4.5 g
Cholesterol: 160 mg